New Crosby Street Hotel And S, M, L, ETC.

TripSmart's roving local correspondent reports:

1) This week we toured a distinctively different Soho/NYC hotel, Crosby Street Hotel. Naturally, we would never fully review a hotel based on a couple of random visits, but let's just say a few words about CSH, just because opening a brand new hotel, which might require paying $1000 inclusive at checkout for two nights, is a very brave thing to do at the moment.

For starters, we had a bone to pick with CSH's parents, London's Firmdale Hotels, owned/managed by Kit & Tim Kemp. They built this hotel on top of our former parking space close-by Balthazar, a favorite tourist food place in Soho. Good thing for them that they filled the space brilliantly. Like other Firmdale hotels (Disclosure: we have stayed at two and mightily approve of both) Crosby Street's design and style are distinctively different. It folds an original, quirky choice of colors and accessories into a more traditional sense of comfort. If CSH were an artist, it might be Johns, Klee or Currin. Fans of their Covent Garden and Charlotte Street hotels will recognize CSH, but also see something entirely new: perhaps it's the colonial influence at work, including an LEED rating.

Loft-like windows fill the public and private spaces with downtown "natural" light. Alighting from the elevators (yes, they seem to work fine!) on one floor, you are greeted by bright green and wild pink. On another floor, there's a country table and earthy tones. CSH's restaurant, The Crosby Bar, is a large space with high ceilings that extends into a courtyard. Go now; it will be a huge hit with visitors and Soho-ites. We will do a proper review later.

Price is going to be an issue here for savvy business travel managers and leisure guests whose names don't end in ov or ski. Rack rates for the 86 rooms are higher than most Soho buildings, $525-$750 for bedrooms, with an intro of $495. But, this market will be setting the real price, and it's okay to try the tippy-top and descend, rather than deeply discount, then rapidly ascend. We'll return to price, service and operations after guests and the market have had their way with CSH for a while. They should enjoy their investment.

2) Touring CSH with my very professional guide reminded us of how confusing room-type language can be. How do we decipher the differences among: Standard, Premium, Deluxe, Luxury, Executive, Superior, etc? Also, why do hotels still try to sell a "Luxury" room to the business traveler today? Even the studio Head and especially that bank CEO duck when they hear this word. They'll pay anything, as long as stockholders can't see; just don't say the "L" -word out loud!

Here's a suggestion: let's all agree on a universal room-type chart:  S*, M, L, XL, XXL. We can all understand that. After all, price is set on the size of the room, view and the floor. I'm begging hoteliers to adopt this simple plan.

* Okay, nobody wants to call a room small, especially if it really is smaller than the maid's closet. A very fine midtown NYC hotel has been avoiding the "S"-word for it's T-I-N-Y basic room for years, calling it a "Single." Maybe we can use ML for Medium-lite or, better yet say Diet Medium! Please, we're begging.